Tiffany Haney
How Sweet Eats' sheet pan breakfast is a delicious and easy meal that can be prepared for breakfast, brunch, or dinner. The recipe features sweet potatoes, kale, onions, eggs, and bacon cooked together on a single sheet pan. It is a convenient option for busy mornings or lazy brunches, as it requires minimal prep work and quick cleanup. The recipe is also adaptable, allowing for substitutions and additions to cater to different dietary needs and preferences. With a cooking time of around 30 minutes, it is a flavorful and nutritious breakfast option that can be enjoyed by the whole family.
| Characteristics | Values |
|---|---|
| Recipe Name | Sheet Pan Sweet Potato Breakfast Hash |
| Ingredients | Sweet potatoes, kale, onions, eggs, bacon, Yukon Gold potatoes, olive oil, salt, pepper, garlic, cheese, butter |
| Nutritional Information | Calories: 346kcal, Carbohydrates: 33g, Protein: 14g, Fat: 18g, Saturated Fat: 5g, Cholesterol: 180mg, Sodium: 614mg, Potassium: 883mg, Fiber: 4g, Sugar: 6g, Vitamin A: 24047IU, Vitamin C: 85mg, Calcium: 169mg, Iron: 3mg |
| Serving Size | 1 serving |
| Calories | 346kcal |
| Adaptations | Leave off the bacon for a vegetarian option, use any type of potato, add Brussels sprouts, blue cheese, corned beef, or butter and maple syrup |
| Cleanup | Easy, only one mixing bowl and one sheet pan to wash |
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What You'll Learn
Sheet Pan Sweet Potato Hash
To make Sheet Pan Sweet Potato Hash, start by preheating your oven to the desired temperature, usually around 400 degrees Fahrenheit. The beauty of this dish lies in its versatility, so feel free to use any type of potato you prefer, such as sweet potatoes, Yukon Gold, or Russet potatoes. Cube or chop your chosen potatoes into small, evenly sized pieces to ensure even cooking. You can also leave the skin on for added texture and nutrients, just be sure to scrub and rinse them thoroughly.
In addition to potatoes, you can include a variety of vegetables and seasonings. Diced red onions, minced garlic, and chopped raw bacon are classic choices, but feel free to experiment with ingredients like Brussels sprouts, kale, or Tex-Mex seasonings to add a unique twist to your hash. Simply toss the potatoes, vegetables, and seasonings together on a sheet pan with a generous drizzle of olive oil and a sprinkle of salt and pepper to taste.
Once your ingredients are prepared and mixed, spread them out on the sheet pan and create small wells or indentations in the mixture. Gently crack an egg into each well, being careful not to break the yolks. Depending on the size of your pan and your desired serving size, you can typically fit around 4 to 8 eggs. If you're serving a larger crowd, you can always prepare multiple pans.
Finally, place the sheet pan in the preheated oven and bake until the potatoes are cooked through and the eggs are done to your liking. The eggs are typically considered ready when the whites are just set, but you can adjust the cooking time for runny or firmer yolks. And that's it! Your Sheet Pan Sweet Potato Hash is now ready to be served. Enjoy the delicious blend of flavors and textures, and don't forget to savor the convenience of a one-pan meal that makes cleanup a breeze.
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Sheet Pan Eggs
Ingredients
- Sweet potatoes
- Kale
- Onions
- Eggs
- Bacon
- Tex-Mex seasonings
- Salt and pepper
- Olive oil
Instructions
- Preheat your oven to a suitable temperature, typically around 400 degrees Fahrenheit.
- Prepare the ingredients: cube the sweet potatoes, chop the onions and bacon, and mince the garlic.
- Toss the cubed sweet potatoes, onions, garlic, olive oil, salt, and pepper together on the sheet pan.
- Sprinkle the chopped bacon over the ingredients on the pan.
- Place the sheet pan in the oven and cook until the potatoes are done to your liking.
- Create 4 to 6 wells in the mixture and gently crack an egg into each well.
- Bake until the egg whites are set, and your sheet pan eggs are ready to be enjoyed!
Tips and Variations
- You can adjust the number of eggs depending on the number of servings and the size of your sheet pan. A large sheet pan typically fits 6 to 8 eggs.
- Feel free to use any type of potato you prefer, such as Russet, red, or yellow potatoes.
- If you like keeping the potato skin on, make sure to scrub and rinse the potatoes thoroughly before cubing them.
- The kale will reduce significantly in volume during cooking, so don't be afraid to add more if you prefer a veggie-heavy breakfast.
- For storage, place the dish in an airtight container in the fridge for up to 4 days. Reheat in the microwave in short intervals to avoid overcooking the eggs.
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Sheet Pan Hash Browns
To make Sheet Pan Hash Browns, you'll need the following ingredients:
- Shredded hash browns (you can find these in the freezer section of your local grocery store)
- Eggs (medium or large)
- Shredded cheddar cheese (or another type of cheese, such as Monterey Jack or Colby Jack)
- Butter (salted or unsalted)
- Chopped onions (yellow or white onions have the most mild flavor)
- Garlic powder
First, preheat your oven to 400 degrees Fahrenheit. Place the bacon in a single layer on a 15 x 10 x 1-inch baking sheet and put it in the oven. While the bacon is cooking, prepare your hash browns according to the package instructions.
Once the bacon is cooked, remove it from the oven and crumble it into small pieces. Lower the oven temperature to 350 degrees Fahrenheit.
In a large bowl, mix together the cooked bacon, hash browns, chopped onions, and garlic powder. Spread this mixture evenly on the same baking sheet you used for the bacon. Create small wells in the hash brown mixture and crack an egg into each well. Sprinkle shredded cheese over the entire pan.
Bake in the oven until the eggs are cooked to your desired level of doneness. Serve immediately, and enjoy!
This Sheet Pan Hash Browns recipe is a great option for busy mornings, and it's sure to fill you up and keep you satisfied until lunch. It's a delicious and easy way to get your breakfast cooked all at once, and it even makes cleanup a breeze!
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Sheet Pan Cinnamon Rolls
Here's what you'll need:
Ingredients:
- Your favourite cinnamon roll dough recipe (or store-bought dough)
- Butter, softened
- Brown sugar
- Cinnamon
- Icing sugar (for the glaze)
- Milk (for the glaze)
- A dash of vanilla extract (optional, for the glaze)
Instructions:
- Preheat your oven to 350°F (180°C).
- Line a large sheet pan with parchment paper.
- Roll out your cinnamon roll dough into a large rectangle, about 1/4 inch (0.6 cm) thick.
- Spread softened butter generously over the dough, leaving a 1-inch (2.5 cm) border around the edges.
- In a small bowl, mix together brown sugar and cinnamon. Sprinkle the mixture evenly over the buttered dough.
- Starting from one of the long sides, roll the dough up tightly. Cut the roll into 1-inch (2.5 cm) thick slices and place them cut-side down on the prepared sheet pan, leaving some space between each roll.
- Cover the pan loosely with plastic wrap and let the rolls rise in a warm place for about 30 minutes, or until puffed up.
- Bake the cinnamon rolls for 20-25 minutes, or until golden brown.
- While the cinnamon rolls are baking, make the glaze. In a small bowl, mix together icing sugar, milk, and vanilla extract (if using) until smooth.
- When the cinnamon rolls are done, let them cool slightly, then drizzle the glaze over the top. Serve warm and enjoy!
Tips and Variations:
- Make-ahead instructions: You can prepare the cinnamon rolls up to step 7 and keep them covered in the refrigerator overnight. Let them come to room temperature for about 30 minutes before baking in the morning.
- For extra indulgence, add a cream cheese glaze by mixing softened cream cheese, icing sugar, milk, and vanilla extract.
- Get creative with your fillings! Try adding raisins, chopped nuts, or a pinch of ground cardamom to the cinnamon filling.
- For a savoury twist, replace the cinnamon filling with a mixture of chopped herbs, garlic, and Parmesan cheese.
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Sheet Pan Cranberry Scones
Ingredients:
- Fresh or frozen cranberries
- All-purpose flour
- Granulated sugar
- Baking powder
- Salt
- Unsalted butter, cold and cubed
- Heavy cream
- Egg
- Vanilla extract
- Turbinado sugar (optional)
Instructions:
- Preheat your oven to 400 degrees Fahrenheit. Line a sheet pan with parchment paper or a silicone mat.
- In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt.
- Cut in the cold, cubed butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
4, In a separate small bowl, whisk together the heavy cream, egg, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and gently mix until just combined. Be careful not to overmix.
- Gently fold in the cranberries.
- Transfer the dough to a floured surface and shape it into a circle about 1-inch thick. Cut the circle into 8 equal triangles.
- Place the scones on the prepared sheet pan, leaving a few inches of space between them. If desired, brush the tops with additional heavy cream and sprinkle with turbinado sugar for a crispy, sweet topping.
- Bake for 18-20 minutes, or until the tops are golden brown.
- Allow the scones to cool slightly before serving. These scones are best enjoyed warm, but they can also be stored at room temperature for a few days.
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Frequently asked questions
The recipe includes sweet potatoes, kale, onions, eggs, and bacon. The ingredients are cooked on a single sheet pan.
A large sheet pan will fit 6 eggs comfortably, but you could fit 8 eggs if needed.
You can use any type of potato you have, such as Russet, red, or yellow potatoes. You can also adjust the amount of kale and add other vegetables. Additionally, you can substitute bacon with veggie bacon or leftover corned beef.
This recipe offers a hands-off cooking approach with minimal prep work and quick cleanup. It is adaptable to various dietary needs and can be customized based on the ingredients available in your fridge.
